Bord Bia head to Chapter One Restaurant to discuss Irish Beef

The  Staff Canteen

This week Bord Bia took ten chefs to Chapter One Restaurant in Kent to sit down to a delicious four course meal to talk all things Irish Beef.

A handful of chefs were invited to a luxurious lunch at Chapter One Restaurant by Bord Bia (Irish Food Board) on Monday, May 22, to learn more about Irish Beef and share their top tips when cooking with the meat.

Menu

Champagne on arrival

Irish Grassfed beef Tartar, Confit yolk, Cajun ketchup, and Toasted sourdough

Beaujolais Village

Josper grilled Irish Cote De Boeuf, Oxtail Bon Bon. Pickled Trompette mushrooms & Smoked celeriac puree.

Argentina Malbec

Salad of Cashel Blue, compressed celery, walnuts and apples.

Tawny Port

Baked Lemon Tart with Lemon Sorbet.

Late Harvest Sauvignon Blanc

Coffee, Tea infusions and Petit fours

Chefs in attendance were Nathan Eades, head chef at the Michelin starred Simpsons Restaurant; Paul Welburn, consultant chef; Russell Bateman, head chef of Colette’s at The Grove which has three rosettes in the AA Restaurant Guide; Mark Stinchcombe and Sue Stinchcombe, joint owners of Eckington Manor; Kenneth Culhane, head chef, The Dysart Petersham; Paul Walsh, executive chef, City Social Tower 42; Peter Joyner, food development director, Ellior; Ben Howarth, junior sous chef from the Hand and Flowers which has two stars in the Michelin Guide UK and Matt Edmonds, head chef, Brocket Hall.

The Staff Canteen networking lunch with Bord Bia

The Staff Canteen networking lunch

at Chapter One in association with Bord Bia

Guests were welcomed with a champagne reception before Bord Bia introduced the day’s proceedings and showed the chefs a short video of head chef, Andy McLeish cooking his Josper grilled Irish Cote De Boeuf. The chefs then sat down to a four course meal designed by head chef Andy McLeish which included theJosper grilled Irish Cote De Boeuf, Irish grass-fed beef tartar, salad of cashel blue and baked lemon tart with lemon sorbet.

The main topic of discussion was Irish Beef and the chefs were encouraged to disclose their top tips when cooking with the high quality product in their kitchens, share their thoughts on best practice and explain the different ways they marinade their meat over tea and coffee (not forgetting a selection of petit fours of course!).

Irish Grassfed beef Tartar, Confit yolk, Cajun ketchup, and Toasted sourdough at Chapter One

Irish Grassfed beef Tartar, Confit yolk,

Cajun ketchup, and Toasted sourdough

at Chapter One

Kenneth Culhane, head chef, The Dysart Petersham said: "It was very good. I think the most important thing with beef when you’re looking at it is the texture, the husbandry and all of those things and the Irish Beef definitely shone. It was also nice to see the complex between the raw state of the tartar and then having it charred cooked for the main course, I thought it was really good."

Nathan Eades, head chef at the Michelin starred Simpsons Restaurant added: "It was a lovely event, the sun was shining, the food was good, there was good wine and good company, so it’s not a bad place to spend a Monday.

He continued: “For me, Irish Beef is and will always be the best in the world, it delivered on every point and I was very very happy.”

The Staff Canteen networking lunch at Chapter One Restaurant was in association with Bord Bia.

Emmet Doyle, Trade Marketing Specialist for meat, Bord Bia said: "I thought it was brilliant to have such a high calibre of chefs here today tasting Irish Beef. Everyone seemed really happy with the product and how the event went this afternoon."

He added: "We didn’t want it too forced, we wanted it informal and the most important thing is that it’s the chefs' day off and they want to enjoy it themselves so bringing them to somewhere like here with the quality of food and service is brilliant."

>>> Click here to find out more about Irish Beef 

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The  Staff Canteen

The Staff Canteen

Editor 23rd May 2017

Bord Bia head to Chapter One Restaurant to discuss Irish Beef